Ingredients

• 8 pancakes, e.g., millet, buckwheat, gluten-free
• 1 bunch of asparagus
• 1 small zucchini (300 g)
• 1/2 onion
• 1 clove of garlic
• 1/3 teaspoon dried thyme or 1 tablespoon fresh leaves
• about 150 g grated cheese (goat cheese, gouda, mozzarella or cheddar)
• 2 tablespoons extra virgin olive oil
• 150 g ham (cured, roasted or cooked)
• and: chives, Greek yogurt

Preparation

1. Wash the asparagus, break off the tough ends. Cut into thin slices. Grate the zucchini (with the skin) and peeled onion on a grater with large holes.
2. Heat a large pan and pour in the olive oil; when hot, add all the vegetables: asparagus, zucchini, onion, and finely grated garlic. Fry for approximately 10 minutes, stirring occasionally. Then season with salt, pepper, and thyme. At the end, there should be no liquid left on the pan.
3. Place the pancake on a heated pan, sprinkle with grated cheese, place a slice of cured ham (or diced cooked ham), spread 3 tablespoons of asparagus filling, sprinkle with cheese again.
4. Fold the pancake in half with a spatula, press lightly and fry for approximately 1-2 minutes until the bottom is golden, preferably covered. Flip to the other side and repeat frying. The cheese should melt and slightly bind the filling.
5. Sprinkle with chives. Can be served with Greek yogurt.